Slow-Cooked Beef Cheeks With Spring Vegetables and Rosemary

• 4 beef cheeks, trimmed of all exterior fat and tissue
• Salt and freshly ground black pepper
• 1/4 cup olive oil
• 1 yellow onion, sliced
• 1 stalk young garlic, thinly sliced (or 3 cloves of garlic, sliced)
• 2 carrots, peeled and sliced
• 4 sprigs rosemary
• 1 cup beef stock
• 1 cup chicken stock
• 1 bunch asparagus, tender part only, cut into 1-inch lengths
• 1 1/2 cups shelled English peas
• 1 tablespoon minced chives

1. Season the beef cheeks with salt and pepper.
2. In a braising pan just wide enough to contain them, brown the meat in the olive oil over medium-high heat.
3. Transfer to a plate.
4. Reduce the heat under the pan to low and add the onion, garlic and carrots to the pan with a pinch of salt.
5. Cover and cook, stirring occasionally until the onion is tender.
6. Remove from heat and add the rosemary and return the meat to the pan, along with its juices.
7. Let stand 15 minutes, until cooled.
8. Add the stocks and a large pinch of salt.
9. Cover the pan and put in a cold oven.
10. Turn the oven to 180 degrees and cook for 8 to 10 hours, until the meat is very tender but not quite falling apart.
11. If necessary, you may cook the beef cheeks partly, then cool, refrigerate and finish them later on.
12. (Once cooked, they can be refrigerated for up to 5 days, then reheated on the stove before serving.)
13. Bring a pot of salted water to a simmer and add the asparagus.
14. After 2 minutes, add the peas and cook until just tender, another minute or two.
15. Drain well and divide the vegetables among four bowls.
16. Adjust the beef and broth for seasoning; break the meat into pieces.
17. Spoon some meat into each bowl and ladle some broth, onions and carrots over the top.
18. Sprinkle with chives and serve immediately.

beef cheeks, salt, olive oil, yellow onion, garlic, carrots, rosemary, beef stock, chicken stock, only, peas, chives

Taken from cooking.nytimes.com/recipes/8341 (may not work)